Hey Bartender Legends of SA,
Ever imagined your Prosecco without pop, your Pet Nat without Petillance!? Even your beer without bubbles?
It’s hard to argue that without the metabolic processes of microorganisms that the world & especially our industry would be a very different place-not quite as delicious, and certainly not as much fun!
Simply put, without fermentation the alcohol industry wouldn’t exist.
So, if you want to know how to get your sourdough started, kick off your Kombucha & fruit wine program, or you might already be the King of Kefir, join us for our first Masterclass of 2021! Nature to Nurture- with Australia’s leading expert on Fermentation: Sharon Flynn
Nature to Nurture will look at what Fermentation is, what it isn’t and then analyze different approaches to fermenting for flavour creation, and things to consider when nurturing a fermentation culture in in your venue, or at home.
We couldn’t do all of this without tasting some delicious examples of the art in context, so we asked some of the Country’s best to create some drinks for us to sample using the technique.
As always we hope our program sparks your curiosity of this wonderful technique and inspires you to nurture some nature in your bar.
TUES 30th MAR
Osteria Oggi – 76 Pirie St, Adelaide
See you there,
The Campari academy Team